The best jams made with Thermomix: a complete guide

Enjoying toast with jam is a small daily luxury, and if it's homemade, the experience is elevated to another level: More flavor, better texture, and total control of ingredientsWith Thermomix, making jam at home is no longer a weekend project but a simple, quick and very rewarding process.

To succeed you only need three basics: fruit, lemon juice and sugarFrom there, the only limit is your imagination: from classic raspberry jam to combinations like tropical fruits with berries. They're perfect for spreading with butter on crusty bread, for giving as a gift, or even for using on cheeses and savory snacks.

Key tips before you start

The quality of the fruit determines success. Choose the best pieces. fresh and slightly green (not overripe). Check out our guide on the best seasonal fruit to choose optimally according to the season. Natural acidity and pectin are your allies to achieve a jam that thickens well and has good body.

If the fruit is overripe, it will lose acidity and pectin. In those cases, or if you're working with varieties low in pectin, you'll be interested in... add pectin support or combine rich fruits (like an apple) to find balance.

Pectin: how to achieve the perfect texture

Pectin is a soluble fiber naturally present in some fruits and, when cooked with sugar, acts as a gelling agentCurrants, apples, cherries, and blueberries are good sources. If you're looking for examples of apple-based combinations, consult a Kiwi, strawberry and apple jam recipe which illustrates well how to take advantage of its pectin.

You have several strategies: mix low-pectin fruit with high-pectin fruitYou can add commercial pectin or increase the proportion of acid (more lemon). The goal is to achieve a spreadable texture, without it being either runny or rubbery.

What type of sugar should I use for jams?

There's no single perfect sugar for everything. The choice depends on the fruit and the desired result. Below, we'll guide you so you can... find the ideal balance:

• Sugar for jam (with added pectin): It produces a more defined texture thanks to its crystals and incorporated pectin. It is usually more expensive than granulated milk, but it helps to set precisely.
• Special sugar for preserves: It dissolves in a controlled manner during cooking and promotes thickening when the fruit already provides a significant amount of pectin. Very practical if you work with fruits high in pectin.
• Common granulated sugar: It's the most economical option. It works very well with cherries, strawberries, or grapes (rich in pectin), although it can leave some residue. a slightly smoother finish if the fruit releases a lot of water.
• Powdered sugar: Its tiny crystals dissolve very quickly and can make the mixture caramelizes prematurelyIt's valid, but it can muddy the final result if you don't control the point.
• Sugarfree: For lightweight versions, use fruit juice or sweeteners such as stevia. Adjust to taste, keeping in mind that the final texture will depend more on the natural pectin and the reduction.

Hygiene and preservation: sterilize and package properly

Presentation matters, but safety matters more. Always sterilize glass jars so the jam stays in perfect condition and looks impeccable. Some jars clean, shiny and tightly sealed They make all the difference. For safe packaging techniques, see our selection of 15 jams for canning.

For safe canning: fill the jars while hot, seal tightly, and boil them. 25 minutes from when the water starts to boilFill the containers with water up to the lids. Tighten the lids securely to prevent air from entering and let them cool without moving them.

Once the vacuum has been created, you can store the jars in the pantry for months or even yearsIf you don't boil them, keep them in the refrigerator and consume them within about a week.

And if you feel like showing off, you can decorate the jars with ties, fabric covers, or labels Personalized. Ideal for gifts and adding your own personal touch.

Basic jam recipes with Thermomix

The following suggestions are designed to allow you to adjust the sweetness and texture to your liking. Cooking times may vary depending on your preference. the ripeness of the fruit, the amount of water, and your preference for a chunky or finer finish.

Orange marmalade

Oranges offer an excellent balance between sweetness and acidity. With Thermomix, you'll get an aromatic marmalade with intense citrus notes and a shiny texture.

• Indicative ingredients: 800g peeled orange without white pith (you can reserve a little very thin peel if you like the bitter touch), 350-450g sugar (adjust to taste), 30g lemon juice.
• Preparation: Chop the fruit for 4-6 seconds at speed 4 if you like it with chunks; if you prefer it finely chopped, Grind for 10-15 seconds at speed 6Add sugar and lemon juice.
• Cooking: 30-35 min, 100 °C, speed 2, without the measuring cup and with the simmering basket to promote evaporation. Monitor the thickening; if it splashes, replace the simmering basket.
• Gel point: Check by dropping a small amount onto a cold plate; if It doesn't drain quicklyIt's ready. Adjust for 5 more minutes if it's still runny.
• Finish: Pour into sterilized jars, seal and boil for 25 minutes for a safe vacuum.

Strawberry jam

Strawberries are delicious, but they contain less pectin. For perfect results, it's best to enhance the gel with... lemon or a little apple chopped. If you want to follow a step-by-step guide, consult our strawberry jam recipe.

• Indicative ingredients: 800g of cleaned and chopped strawberries, 350-450g of sugar, 40g of lemon juice (or 150g of diced apple with thin skin + 25g of lemon).
• Preparation: Macerate the fruit with the sugar for 15-30 minutes to help extract the juices. Then blend. fair if you're looking for chunks or a little more if you want it smooth.
• Cooking: 28-35 min, 100 °C, speed 2, with the basket on the lid. Adjust the time according to the amount of water released by the strawberries.
• Texture: If it is too runny, extend cooking time by 5-10 minutes, uncovering with a simmering basket, or add a small amount of pectin according to the manufacturer's instructions.
• Packing: sterilized jars, strong seal and boiled 25 min to preserve for a long time.

Tomato jelly

Tomato jam is a real treat for breakfasts and cheese boards. It goes wonderfully with blue cheeses and even with anchovies on toast. It goes well with spices like cinnamon or a touch of clove, but use them sparingly; if you're looking for more ideas on how to prepare tomatoes, check out our tomato preserves to make with Thermomix.

• The fruit: Use flavorful garden tomatoes, blanched to peel and very well drained If they release a lot of water. With cherry tomatoes, you don't need to peel them. You can also use canned diced tomatoes; if they come in their own juice, consider draining them slightly.
• Indicative proportions: 800g tomatoes (peeled and drained), 300-400g sugar, 30g lemon juice. Optional spices: one minimal pinch of cinnamon and cloves ground in a mortar.
• Preparation: Chop the tomato for 4-6 seconds at speed 4. Add sugar, lemon, and spices if using. Cook for 30 minutes at 100°C, speed 2, with the simmering basket in place. If the mixture is too runny, cook for another 5-10 minutes; if it boils over, reduce the quantity or adjust the heat.
• Texture and gelation: Normally, gelatin isn't needed if you've drained the pasta well. If you wish to use it, hydrate 3-4 sheets and add them. at the end, while still hot, mixing for about 6 seconds at speed 4.
• Robot and blades: in Thermomix, the reverse rotation It keeps chunks in. It also works great in Mambo or other food processors by adjusting the power and time.
• Packing: Sterilized jars, boiled for 25 minutes for a long-lasting vacuum seal. Then, pantry without refrigerator.

Practical tips and troubleshooting

Is it too runny? The fruit probably had too much water or not enough pectin. Drain it better (especially the tomatoes), cook with the steaming basket in the lid to allow evaporation, and keep a close eye on it for a longer cooking time. If you need more practical advice, check out our tricks to get much more out of food.

Too thick or sticky? It could be due to overcooking or using only half the ingredients without adjusting the cooking time. Add a little more fruit and mix for a few minutes to correct the density.

Did you overdo it with the cinnamon? It usually has a lot of power. Prepare another batch without spices and mix them in parts until the flavor is balanced.

Do you need more body without raising your blood sugar? Opt for natural pectin (mix with apple) or, if you use gelatin, incorporate it. at the end and well hydrated to avoid losing gelling power.

Looking for a sugar-free version? Sweeten with stevia to taste or with fruit juices. The consistency will depend on the reduction of pectinnot from sugar.

How long does it last? Without boiling the jars, store it in the refrigerator and consume it within approximately one week. With boiling, refrigerate for 25 minutes from the boiling point. It lasts for months or years. in the pantry.

Do you need to peel the tomato? In large tomatoes, it is recommended for a smooth texture; in cherry tomatoes, it's not essential. If you use canned tomatoes, You don't always have to wring it outIt depends on the liquid it contains.

Does it boil over during cooking? This usually happens due to using too much or the wrong temperature. Work at 100°C, speed 2, with the basket on the lid, and do not exceed... the indicated quantities.

What is a left turn? It's the reverse function of the Thermomix; it moves the mixture without over-blending, ideal for preserve pieces of fruit or tomato.

List of 15 recipes from our Thermorecipes recipe book:

Flavor and usage ideas

In addition to classic options, try seasonal combinations: mix and match Fruits of the forest to tropical fruits For amazing jams. Adjust the lemon and pectin for a flawless finish.

Homemade jam isn't just for breakfast. It's great as sweet counterpoint on cheese boards, to glaze meats or as a base for savory canapés.

Community ratings and reviews

Homemade jams made with Thermomix receive enthusiastic reviews: “Spectacular”, “Excellent”, “I won’t buy it again”Many people point out helpful details: reduce if it's too thin, adjust spices with a light hand, or use the reverse turn to keep chunks out.

Common questions also arise, with clear solutions: Boil for 25 minutes To preserve for a long time, drain the tomatoes well, or add the gelatin only at the end if you decide to use it. Following these guidelines, the success rate will be higher. it shoots.